Miso Roasted Cabbage with Za'atar Pork and Sweet Potato

This is one of our favourite ways to serve cabbage! The sweetness from the honey is balanced out by the umami miso paste and the savoury tahini sauce which is full of fresh herbs, lemon and garlic. Served alongside some pork fillet dusted in za’atar and roasted sweet potatoes.

Under 1 hour
Meal Prep


  • Preheat the oven to 200 degrees, fan bake.
  • Roast the sweet potato.
  • Prepare the cabbage.
  • Roast the cabbage. 
  • Cook the pork.
  • Make the tahini sauce.
  • Drizzle the sauce over the cabbage and serve alongside the pork and sweet potatoes.


  • Take a look at the caramelisation of the cabbage in the picture, this colouring makes the meal so yummy, trust yourself if you think it might just need a little more time than suggested.

  • If your cabbage still has a lot of liquid we advise you cook it for a further 10 minutes with the lid removed.


  • If you're short on time, you don't have the char the cabbage first but it helps it to get nice and caramelised.

Meal prep - if you followed the meal prep guide you would have made the sauce for the cabbaged and prepared the tahini sauce, you’ll just need to add the herbs. 

This recipe serves four, if you’re cooking for two simply halve the recipe. 


Baked sweet potatoes

  • 4 medium sweet potatoes 
  • Olive oil 
  • Salt

Miso cabbage 

  • ¾  red or green cabbage
  • 2 Tbsp olive oil or butter
  • 2 Tbsp miso paste
  • 1 Tbsp honey or maple syrup
  • ½ cup of water
  • Pinch of salt 

Herby tahini sauce 

  • ¼ cup tahini 
  • 2 Tbsp coriander (finely chopped) 
  • 2 Tbsp mint (finely chopped) 
  • 1 lemon (juice) 
  • 1 small clove of garlic (crushed)
  • ¼ cup - ½ cup of water 
  • Salt and pepper

Za’atar pork 

  • 600-700g pork fillet
  • 2 Tbsp Za’atar
  • Olive oil
  • Salt and pepper

  1. Preheat the oven to 200 degrees, fan bake.

  2. Pop the sweet potatoes on a baking tray, season with salt and drizzle over some  olive oil and pop in the oven. In the meantime, start preparing the cabbage.

  1. Cut the cabbage into large wedges.  Heat a large pan or sauté dish over medium heat and add a generous drizzle of olive oil or butter. Sear the cabbage for approximately 3 minutes on each side to allow the outside to nicely char.
  2. Make the miso, and honey sauce by adding the miso, honey, salt and water into a small bowl and whisking until nice and smooth.
  3. Pour over the cabbage and pop in the oven (with a lid on or tinfoil on top) for 45 minutes. After 25 minutes, remove the lid and let cook uncovered for the last 20 minutes so the outside of the cabbage gets nice and crispy and caramelised.

  4. When the cabbage has about 20 minutes to go, get started on cooking the pork.  Drizzle over a little olive oil, salt and pepper and sprinkle over the za’atar; use your hands to press onto the pork.

  5. Heat a large pan over medium heat, once hot add the pork fillet and cook for 10-12 minutes on each side (depending on the size of the fillet).

  6. While the pork is cooking, make the tahini sauce. Add the tahini, lemon juice, coriander, mint and garlic to a small bowl; mix well and slowly add the water until it’s at a drizzling consistency. Season with salt and pepper.
  7. Once the cabbage has cooked drizzle over the herby tahini sauce, and serve alongside the pork fillet and baked sweet potatoes. ‍


  • You can use white cabbage or red cabbage.

  • Swap out the sweet potatoes for regular potatoes.


  • Swap out the pork for za'atar-crusted lamb rack or lamb chops.

  • If you’re not a fan of pork fillet this meal is also delicious alongside some good quality sausages.

  • For a vegetarian option cook some za’atar chickpeas with the cabbage. Add 1 tin of chickpeas (rinsed and drained) to a bowl, drizzle over some olive oil, 1 Tbsp of za’atar and season with salt and pepper; toss well and scatter on top and around the cabbage.


  • If you don't have za’atar you can make your own spice mix by mixing together 2 tsp sesame seeds, 1 tsp dried oregano, 2 tsp cumin, 2 tsp coriander and a pinch of salt and pepper.